25+ Fresh and Flavorful Summer Vegetable Tart Recipes You Need to Try This Season

Summer is the season for fresh produce, and what better way to showcase the bounty of summer vegetables than in a beautifully crafted tart?

Whether you’re hosting a casual picnic, a family barbecue, or just craving a light, savory dish, summer vegetable tarts offer the perfect combination of delicious flavors and vibrant colors.

From zucchini and tomatoes to bell peppers and fresh herbs, the possibilities are endless.

In this collection of 25+ summer vegetable tart recipes, you’ll find a variety of options to suit any palate and occasion.

Whether you prefer a buttery puff pastry crust or a lighter phyllo dough base, each recipe brings out the best of the season’s produce.

Not only are these tarts delicious, but they’re also visually stunning, making them perfect for impressing your guests.

So grab your favorite seasonal vegetables and let’s dive into these fresh, flavorful recipes that will make your summer meals unforgettable!

25+ Fresh and Flavorful Summer Vegetable Tart Recipes You Need to Try This Season

With over 25+ summer vegetable tart recipes to choose from, there’s no excuse not to enjoy the fresh, vibrant flavors of the season.

From tangy goat cheese and herb-filled delights to sweet, caramelized veggies paired with creamy ricotta, these tarts will become a go-to for all your summer gatherings.

They’re easy to prepare, customizable to your tastes, and perfect for everything from light lunches to elegant dinners.

So, next time you find yourself at the farmer’s market or your garden is overflowing with summer produce, remember these tart recipes are here to help you make the most of it!

Zucchini, Tomato & Ricotta Puff Pastry Tart

This tart is a celebration of summer’s best produce: juicy heirloom tomatoes and tender zucchini, layered over creamy ricotta and a golden puff pastry base.

It’s light yet satisfying—perfect for a picnic, light lunch, or an elegant garden party dish. The medley of fresh herbs and a drizzle of olive oil brings out the natural sweetness of the vegetables.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup ricotta cheese
• 1 tsp lemon zest
• 1 garlic clove, minced
• 1 tbsp chopped fresh basil
• 1 small zucchini, thinly sliced
• 1–2 heirloom tomatoes, thinly sliced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 egg (for egg wash)
• Optional: fresh thyme or arugula for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry onto the baking sheet. Score a 1-inch border around the edges and prick the center with a fork.
3. In a bowl, mix ricotta, lemon zest, garlic, chopped basil, salt, and pepper.
4. Spread the ricotta mixture evenly within the scored border.
5. Layer the zucchini and tomato slices on top, alternating in a shingle pattern. Drizzle with olive oil and season with salt and pepper.
6. Brush the border of the pastry with the beaten egg.
7. Bake for 25–30 minutes or until the pastry is golden and the vegetables are tender.
8. Let cool slightly, garnish with fresh thyme or arugula if desired, and serve warm or at room temperature.

This tart perfectly marries creamy, tangy ricotta with juicy, roasted vegetables for a dish that’s as visually beautiful as it is flavorful.

Its crisp, flaky crust makes it irresistible at any summer gathering.

Roasted Pepper, Corn & Goat Cheese Tart

Bright roasted bell peppers and sweet summer corn make this tart a colorful, slightly smoky dish with creamy goat cheese tying it all together.

It’s a rustic recipe full of bold flavor contrasts and vibrant textures—an ideal option for al fresco dinners or to elevate your brunch spread.

Ingredients:

• 1 9-inch pie crust (store-bought or homemade)
• 3/4 cup goat cheese, crumbled
• 2 large roasted red bell peppers, sliced
• 1 ear corn, kernels removed
• 2 eggs
• 1/2 cup heavy cream or half-and-half
• 1/2 tsp smoked paprika
• 1 tbsp chopped chives or green onion
• Salt and pepper, to taste
• Olive oil, for roasting

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust in a tart pan and prick the base with a fork. Blind bake for 10 minutes using pie weights. Remove and let cool slightly.
3. In a skillet, lightly sauté corn kernels with a touch of olive oil until golden. Set aside.
4. In a bowl, whisk together eggs, cream, paprika, salt, and pepper.
5. Sprinkle half the goat cheese on the tart base. Layer roasted peppers and corn on top.
6. Pour the egg mixture over the vegetables, then top with remaining goat cheese.
7. Bake for 30–35 minutes or until set and lightly golden.
8. Cool for 10 minutes before garnishing with fresh chives and serving.

This tart has a delicious balance of creamy, sweet, and smoky flavors.

The corn pops with sweetness against the tang of goat cheese and the depth of roasted peppers, making every bite full of summer’s energy.

Caramelized Onion, Cherry Tomato & Asparagus Tart

This elegant tart features deeply caramelized onions as a savory-sweet base, topped with vibrant cherry tomatoes and crisp asparagus spears.

Set in a buttery tart shell with a Gruyère cheese layer, it’s a rich and refined vegetarian option that works for dinner or as a show-stopping starter.

Ingredients:

• 1 9-inch tart shell (shortcrust or puff pastry)
• 2 large onions, thinly sliced
• 1 tbsp butter + 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 cup cherry tomatoes, halved
• 6–8 asparagus spears, trimmed and halved
• 3/4 cup grated Gruyère cheese
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Prepare the tart shell and blind bake for 10 minutes. Let cool.
2. In a skillet, heat butter and olive oil over medium heat. Add onions and cook slowly for 20–25 minutes until golden brown and caramelized, stirring often. Add balsamic vinegar, cook 2 more minutes, then remove from heat.
3. Spread caramelized onions over the tart base. Sprinkle Gruyère cheese on top.
4. Arrange cherry tomatoes and asparagus neatly on top.
5. Season with salt and pepper, and bake for 25–30 minutes until vegetables are tender and the tart is golden brown.
6. Let cool slightly, garnish with fresh thyme, and serve.

This tart layers rich caramelized flavor with the brightness of cherry tomatoes and the snap of asparagus for a sophisticated summer offering.

It’s indulgent yet vegetable-forward—a wonderful way to showcase seasonal bounty with flair.

Spinach, Leek & Feta Tart

This tart brings together the earthy flavors of spinach and leeks, complemented by the tangy creaminess of feta cheese.

With a flaky crust and a rich filling, this dish is perfect for brunch, a light dinner, or even as a hearty appetizer at a summer gathering.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 tbsp olive oil
• 2 leeks, cleaned and sliced
• 2 cups fresh spinach, chopped
• 3/4 cup feta cheese, crumbled
• 2 eggs
• 1/2 cup heavy cream
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 1 tbsp fresh dill or parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a tart pan with the puff pastry and set aside.
2. Heat olive oil in a skillet over medium heat. Add the leeks and sauté for 5-7 minutes until soft and lightly caramelized. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
3. In a mixing bowl, whisk together the eggs, cream, nutmeg, salt, and pepper. Stir in the spinach and leek mixture, then fold in the crumbled feta.
4. Pour the filling into the prepared tart shell and smooth out the surface.
5. Bake for 30–35 minutes until the tart is set and golden on top.
6. Let cool for 10 minutes, garnish with fresh dill or parsley if desired, and serve warm or at room temperature.

This tart strikes the perfect balance between creamy and savory flavors, with the addition of feta elevating the freshness of spinach and leeks.

It’s a delicious way to enjoy vegetables, and its golden, flaky crust makes it feel indulgent yet light.

Eggplant, Ricotta & Basil Tart

Eggplant, a summer favorite, pairs beautifully with creamy ricotta and fragrant basil in this savory tart.

Its Mediterranean flavors, accentuated by a hint of garlic and a sprinkle of Parmesan, create a rich and satisfying dish that’s perfect for any occasion.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 medium eggplants, sliced into rounds
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Lay the eggplant slices in a single layer on the baking sheet. Drizzle with olive oil and balsamic vinegar, then season with salt, pepper, and oregano. Roast for 20 minutes until soft and golden.
3. Meanwhile, roll out the puff pastry and place it in a tart pan, pressing the edges down. Prick the base with a fork and bake for 10 minutes.
4. In a bowl, mix ricotta, Parmesan, and garlic. Season with salt and pepper.
5. Once the eggplants are roasted, layer them evenly in the tart shell. Spread the ricotta mixture over the eggplant, smoothing the top.
6. Bake the tart for an additional 25–30 minutes until golden brown and set.
7. Let cool for 10 minutes, then garnish with fresh basil leaves before serving.

The roasted eggplant offers a smoky depth, while the ricotta provides a creamy contrast.

Combined with the fresh, aromatic basil, this tart is a luxurious yet simple celebration of summer’s bounty.

Sweet Potato, Kale & Caramelized Onion Tart

This hearty tart features the earthy sweetness of roasted sweet potatoes paired with vibrant kale and sweet, rich caramelized onions.

The combination of textures and flavors creates a satisfying dish that’s perfect for a cozy dinner or served as part of a larger spread.

Ingredients:

• 1 shortcrust pastry shell
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 onion, thinly sliced
• 2 cups kale, stems removed and chopped
• 3 eggs
• 1/2 cup milk
• 1/2 tsp cumin
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. While the sweet potatoes are roasting, heat a little olive oil in a pan and sauté the onions over low heat for 20 minutes, stirring occasionally until they are caramelized and golden.
3. In a separate pan, sauté the kale with a little olive oil until wilted, about 3–5 minutes. Set aside.
4. Roll out the shortcrust pastry and line a tart pan. Blind bake the pastry for 10 minutes.
5. In a bowl, whisk together eggs, milk, cumin, salt, and pepper.
6. Once the sweet potatoes are roasted, layer them at the bottom of the tart shell. Add the sautéed kale and caramelized onions on top. Pour the egg mixture over the vegetables.
7. Bake for 30–35 minutes or until the filling is set and the top is golden brown.
8. Let cool for 10 minutes, garnish with fresh parsley, and serve.

This tart balances the sweet, nutty flavors of roasted sweet potatoes with the richness of caramelized onions and the earthy depth of kale.

It’s filling enough for a main course and has a wonderful contrast of textures that make it both comforting and elegant.

Butternut Squash, Sage & Parmesan Tart

This savory tart combines the sweetness of roasted butternut squash with the earthy flavor of fresh sage and the nutty richness of Parmesan.

It’s a delightful fall-to-summer recipe that’s perfect for a cozy dinner or an elegant appetizer.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups butternut squash, peeled and diced
• 1 tbsp olive oil
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten (for egg wash)
• 2 tbsp fresh sage, chopped
• 1/2 cup ricotta cheese

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Toss the diced butternut squash with olive oil, cinnamon, salt, and pepper. Roast for 25–30 minutes, or until soft and lightly caramelized.
3. Roll out the puff pastry on a floured surface, and fit it into a tart pan. Prick the base with a fork and bake for 10 minutes.
4. In a bowl, combine ricotta cheese, Parmesan, and chopped sage. Season with salt and pepper.
5. Once the butternut squash is roasted, spread the ricotta mixture over the tart shell. Arrange the roasted squash on top, pressing it slightly into the cheese mixture.
6. Brush the pastry edges with the beaten egg, and bake for 25 minutes, or until golden and crisp.
7. Remove from the oven, let cool for a few minutes, and garnish with extra fresh sage before serving.

This tart is a wonderful balance of sweet and savory flavors.

The butternut squash brings a beautiful texture, while the Parmesan and sage elevate the taste with rich, aromatic notes. It’s an ideal dish for fall gatherings but perfect for a summer evening as well.

Cucumber, Dill & Cream Cheese Tart

This fresh and light tart features cool cucumber, bright dill, and creamy cheese, making it a perfect choice for a hot summer day.

The combination of flavors is refreshing, light, and satisfying—great for a quick snack or a light lunch.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/2 cup cream cheese, softened
• 2 tbsp Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 cucumber, thinly sliced
• Salt and pepper, to taste
• 1 tbsp olive oil (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a tart pan with the puff pastry, pressing it into the edges and pricking the base with a fork. Bake for 10 minutes.
2. While the pastry bakes, mix the cream cheese, Greek yogurt, lemon juice, and chopped dill in a bowl. Season with salt and pepper to taste.
3. Once the pastry has cooled slightly, spread the cream cheese mixture evenly over the base.
4. Arrange the thin cucumber slices on top, slightly overlapping each other in concentric circles. Drizzle with olive oil, if desired, and sprinkle with extra dill for garnish.
5. Chill the tart in the fridge for 15 minutes to let the flavors meld together before slicing and serving.

This tart is incredibly light and refreshing with the coolness of cucumber and the tanginess of the cream cheese and yogurt filling.

It’s the ideal dish for a summer brunch or as a refreshing appetizer at any warm-weather gathering.

Pea, Mint & Lemon Tart

This vibrant tart is bursting with freshness, combining sweet peas, fresh mint, and the zing of lemon.

It’s perfect for any occasion where you want to impress guests with a beautiful, light, and fragrant dish that screams summer.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups fresh peas (or frozen, thawed)
• 1/4 cup fresh mint, chopped
• 2 eggs
• 1/2 cup heavy cream
• Zest of 1 lemon
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C). Line a tart pan with puff pastry, pressing it into the edges and pricking the base with a fork. Bake for 10 minutes.
2. In a pot of boiling salted water, blanch the peas for 1–2 minutes, then drain and set aside.
3. In a mixing bowl, whisk together the eggs, heavy cream, lemon zest, lemon juice, salt, and pepper.
4. Once the pastry shell has cooled slightly, spread the peas evenly across the base. Pour the egg mixture over the peas, then sprinkle with chopped mint and Parmesan.
5. Bake for 25–30 minutes, or until the tart is golden and the filling is set.
6. Let cool for 10 minutes before serving, and garnish with extra mint leaves.

This tart brings a delightful burst of freshness to your table.

The peas and mint pair wonderfully with the citrusy lemon, while the creamy filling and Parmesan provide richness to balance the dish. It’s a showstopper for a summer meal and a crowd-pleaser at any gathering.

Tomato, Basil & Burrata Tart

This tart is a celebration of summer’s best flavors, featuring ripe tomatoes, fragrant basil, and creamy burrata cheese.

The buttery crust provides the perfect foundation for this simple yet elegant dish, ideal for a light lunch or a show-stopping appetizer.

Ingredients:

• 1 sheet puff pastry, thawed
• 2–3 ripe tomatoes, thinly sliced
• 1 ball burrata cheese, drained and torn into pieces
• 1/4 cup fresh basil leaves, torn
• 1 tbsp olive oil
• 1 tbsp balsamic glaze (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry and place it in a tart pan, pressing the edges into the pan. Prick the base with a fork and bake for 10 minutes.
2. While the pastry bakes, slice the tomatoes and set aside.
3. Once the pastry has cooled slightly, arrange the tomato slices evenly on the base. Sprinkle with salt and pepper, then drizzle with olive oil.
4. Tear the burrata cheese and scatter it over the tomatoes. Bake for another 10 minutes, or until the cheese is slightly melted and the edges of the pastry are golden brown.
5. Remove from the oven and sprinkle fresh basil over the tart. Drizzle with balsamic glaze, if desired, before serving.

This tart is the epitome of summer simplicity.

The creamy burrata adds richness, while the fresh basil and tomatoes provide a burst of color and flavor. It’s perfect served warm or at room temperature as part of a summer spread.

Carrot, Chickpea & Tahini Tart

This tart is a flavorful twist on Mediterranean flavors, with roasted carrots and chickpeas, creamy tahini, and a hint of cumin.

It’s a nutritious and satisfying dish, perfect for a light dinner or a filling vegetarian main course.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 large carrots, peeled and sliced into thin rounds
• 1/2 cup cooked chickpeas (or 1 can, drained and rinsed)
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper, to taste
• 1/4 cup tahini
• 1 tbsp lemon juice
• 2 tbsp water
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sliced carrots and chickpeas with olive oil, cumin, salt, and pepper. Spread them out in a single layer on the baking sheet and roast for 20–25 minutes, or until the carrots are tender and slightly caramelized.
3. While the carrots and chickpeas are roasting, roll out the puff pastry and fit it into a tart pan. Prick the base with a fork and bake for 10 minutes.
4. In a small bowl, whisk together tahini, lemon juice, and water to make a smooth sauce. Season with a pinch of salt.
5. Once the carrots and chickpeas are roasted, remove them from the oven and let cool slightly. Arrange them evenly over the tart shell.
6. Drizzle the tahini sauce over the roasted vegetables, and return the tart to the oven for another 10–15 minutes.
7. Once golden and crisp, remove from the oven and garnish with fresh parsley before serving.

This tart combines earthy roasted vegetables with a creamy tahini sauce, offering a satisfying balance of flavors.

The chickpeas provide a hearty texture, while the cumin adds a warm, aromatic depth. It’s an ideal dish for both vegetarians and meat-eaters alike.

Fennel, Orange & Goat Cheese Tart

This light and refreshing tart pairs the delicate licorice flavor of fennel with the sweet citrus of orange and the tangy creaminess of goat cheese.

It’s a wonderful balance of sweet, savory, and fresh flavors—perfect for a light lunch or elegant appetizer.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 fennel bulbs, thinly sliced
• 1 orange, segmented and juiced
• 2 oz goat cheese, crumbled
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper, to taste
• 1 tbsp fresh thyme, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry and fit it into a tart pan, pricking the base with a fork. Bake for 10 minutes.
2. While the pastry bakes, heat olive oil in a skillet over medium heat. Add the fennel slices and sauté for 5–7 minutes until softened and lightly caramelized.
3. In a small bowl, mix the orange juice with honey, salt, and pepper to create a simple dressing.
4. Once the pastry is done baking, spread the sautéed fennel evenly over the base. Top with crumbled goat cheese and orange segments.
5. Drizzle the orange-honey dressing over the top and return the tart to the oven for another 10–12 minutes, or until the pastry is golden brown and the cheese is melted.
6. Remove from the oven and garnish with fresh thyme before serving.

This tart’s unique combination of fennel and orange offers a refreshing yet savory flavor profile, while the creamy goat cheese adds richness.

It’s a delightful and unexpected tart that works beautifully for any summer occasion.

Leek, Mushroom & Gruyère Tart

This rich and flavorful tart features sautéed leeks and earthy mushrooms paired with the nutty taste of Gruyère cheese.

The combination of these ingredients, set on a buttery tart crust, makes for a satisfying dish perfect for a light dinner or as part of a larger brunch spread.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 leeks, cleaned and sliced
• 1 cup mushrooms (such as cremini or button), sliced
• 1 tbsp olive oil
• 1/2 cup grated Gruyère cheese
• 2 eggs
• 1/2 cup heavy cream
• 1/4 tsp thyme leaves
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry and line a tart pan with it, pressing into the edges. Prick the base with a fork and bake for 10 minutes.
2. Heat olive oil in a skillet over medium heat. Sauté the leeks and mushrooms until soft and caramelized, about 10 minutes. Season with salt, pepper, and thyme.
3. In a bowl, whisk together eggs, heavy cream, and grated Gruyère cheese. Add the sautéed vegetables and mix well.
4. Pour the mixture into the pre-baked pastry shell, smoothing out the top.
5. Bake for 30–35 minutes, or until the tart is golden and set in the center.
6. Remove from the oven and let cool for 5–10 minutes. Garnish with fresh parsley before serving.

This tart is comforting and full of flavor, with the creamy Gruyère and the savory sautéed leeks and mushrooms coming together beautifully.

It’s an indulgent yet light dish perfect for a summer evening.

Roasted Beet, Goat Cheese & Arugula Tart

The earthy sweetness of roasted beets pairs perfectly with the creamy tang of goat cheese and the peppery bite of fresh arugula.

This vibrant tart is not only delicious but also visually stunning, making it a great choice for any summer gathering.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 medium beets, peeled and cut into thin slices
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 oz goat cheese, crumbled
• 1/2 cup fresh arugula, roughly chopped
• 1 tbsp balsamic glaze (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the beet slices in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25–30 minutes until tender.
2. While the beets roast, roll out the puff pastry and place it in a tart pan. Prick the base with a fork and bake for 10 minutes.
3. Once the beets are roasted, remove them from the oven and set aside to cool.
4. Spread crumbled goat cheese evenly over the baked pastry. Arrange the roasted beet slices on top.
5. Bake for an additional 15–20 minutes, or until the pastry is golden brown and the cheese is slightly melted.
6. After removing the tart from the oven, sprinkle the arugula over the top and drizzle with balsamic glaze, if desired. Serve warm or at room temperature.

This tart is a beautiful balance of sweet, savory, and peppery flavors.

The creamy goat cheese enhances the sweetness of the beets, while the arugula adds a refreshing contrast. It’s an impressive dish that’s both delicious and elegant.

Summer Squash, Ricotta & Parmesan Tart

This tart showcases the light, fresh flavors of summer squash, combined with creamy ricotta and nutty Parmesan cheese.

It’s a quick and easy option that’s perfect for a picnic, casual dinner, or as a side dish for a summer party.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 medium summer squashes (zucchini or yellow squash), thinly sliced
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Fresh basil or thyme, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out the puff pastry and fit it into a tart pan. Prick the base with a fork and bake for 10 minutes.
2. While the pastry bakes, heat olive oil in a skillet over medium heat. Sauté the sliced squash for about 5–7 minutes, until just tender. Season with salt, pepper, and garlic powder. Set aside.
3. In a bowl, whisk together the ricotta, Parmesan, and egg. Season with salt and pepper.
4. Once the pastry shell has cooled slightly, spread the ricotta mixture evenly over the base. Arrange the sautéed squash on top.
5. Bake for 20–25 minutes, or until the tart is golden and the filling is set.
6. Let cool for a few minutes, then garnish with fresh basil or thyme before serving.

This tart is light and flavorful, with creamy ricotta and Parmesan complementing the delicate summer squash.

It’s an easy-to-make dish that will be a hit at any summer gathering.

Asparagus, Lemon & Mascarpone Tart

This light and refreshing tart combines the crispness of asparagus with the creamy, slightly tangy mascarpone cheese and a hint of lemon.

The flavors are bright and perfect for spring and summer, making this tart a delicious choice for brunch or as a side dish at any meal.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup mascarpone cheese
• Zest and juice of 1 lemon
• 1 egg, beaten (for egg wash)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry and line a tart pan with it. Prick the base with a fork and bake for 10 minutes.
2. In a skillet, heat olive oil over medium heat. Add the asparagus pieces and sauté for about 5-7 minutes until they’re slightly tender but still crisp. Season with salt and pepper, then remove from heat.
3. In a small bowl, mix together mascarpone, lemon zest, and lemon juice. Season with a pinch of salt and pepper.
4. Spread the mascarpone mixture evenly over the pre-baked pastry.
5. Arrange the sautéed asparagus on top of the mascarpone filling.
6. Brush the pastry edges with the beaten egg and bake for 20-25 minutes, until the pastry is golden and the asparagus is tender.
7. Remove from the oven and let cool slightly. Garnish with fresh chives and serve warm or at room temperature.

This tart is vibrant and light, with a beautiful balance of creamy mascarpone and the fresh taste of asparagus.

The lemon adds a refreshing zing, making it a perfect dish for summer.

Sweet Corn, Tomato & Avocado Tart

Packed with fresh summer produce, this tart features the sweetness of corn, the juiciness of ripe tomatoes, and the creamy texture of avocado.

It’s a colorful and satisfying dish, perfect for a light lunch or as part of a summer picnic spread.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup fresh corn kernels (about 2 ears of corn)
• 2 medium tomatoes, chopped
• 1 ripe avocado, diced
• 1/4 cup sour cream
• 1 tbsp lime juice
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry and place it in a tart pan, pressing it into the edges. Prick the base with a fork and bake for 10 minutes.
2. While the pastry bakes, sauté the corn kernels in a hot skillet with a bit of olive oil for 3-4 minutes until tender and slightly charred. Set aside to cool.
3. In a small bowl, mix together sour cream, lime juice, salt, and pepper to create a light dressing.
4. Once the pastry has cooled slightly, spread the sour cream mixture over the base.
5. Layer the sautéed corn, chopped tomatoes, and diced avocado on top.
6. Garnish with fresh cilantro, and serve immediately for the best freshness.

This tart is a vibrant medley of summer flavors.

The sweet corn and juicy tomatoes combine beautifully with creamy avocado, while the lime-sour cream dressing adds a tangy finishing touch. It’s a refreshing dish perfect for hot summer days.

Zucchini, Ricotta & Mint Tart

This savory tart pairs the mild flavor of zucchini with creamy ricotta and fresh mint, creating a light, aromatic dish that’s perfect for any summer gathering.

The combination of textures and flavors is simple yet delightful.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 medium zucchinis, thinly sliced
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tbsp fresh mint, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry and line a tart pan with it. Prick the base with a fork and bake for 10 minutes.
2. While the pastry bakes, heat olive oil in a skillet over medium heat. Add the zucchini slices and sauté for 5–7 minutes, until tender but still firm. Season with salt and pepper.
3. In a bowl, whisk together ricotta, Parmesan, egg, and chopped mint. Season with a pinch of salt and pepper.
4. Spread the ricotta mixture over the pre-baked pastry shell.
5. Arrange the sautéed zucchini slices on top, slightly overlapping them.
6. Bake for 20-25 minutes, until the tart is golden brown and the filling is set.
7. Let cool slightly before slicing and serving.

This tart is a wonderful light dish with the mild zucchini and fresh mint complementing the creamy ricotta filling.

It’s a great choice for a light lunch or dinner and perfect for enjoying the best of summer vegetables.

Chard, Ricotta & Feta Tart

This tart combines the earthy flavor of Swiss chard with creamy ricotta and tangy feta, all set on a buttery pastry crust.

It’s a savory, satisfying dish that’s perfect for a light dinner or as part of a summer picnic spread.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups Swiss chard, stems removed and leaves chopped
• 1 tbsp olive oil
• 1/2 cup ricotta cheese
• 1/2 cup crumbled feta cheese
• 2 eggs
• 1/4 cup grated Parmesan cheese
• 1/4 tsp nutmeg
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry and fit it into a tart pan, pricking the base with a fork. Bake for 10 minutes.
2. While the pastry bakes, heat olive oil in a skillet over medium heat. Add the chopped chard and cook for about 3-4 minutes, until wilted. Season with salt and pepper and set aside to cool.
3. In a mixing bowl, combine ricotta, feta, eggs, Parmesan, nutmeg, and a pinch of salt and pepper. Stir in the cooked chard.
4. Once the pastry has cooled slightly, spread the chard mixture evenly into the tart shell.
5. Bake for 25–30 minutes, or until the tart is golden and the filling is set.
6. Let cool for 5-10 minutes before slicing and serving.

This tart brings a wonderful balance of flavors, with the creamy ricotta and tangy feta complementing the earthy Swiss chard.

It’s perfect as a light lunch or an appetizer for your summer gatherings.

Tomato, Pesto & Burrata Tart

This fresh and vibrant tart features sweet summer tomatoes, fragrant basil pesto, and creamy burrata cheese, all on a flaky puff pastry base.

It’s simple, elegant, and bursting with classic Mediterranean flavors—perfect for a warm summer evening.

Ingredients:

• 1 sheet puff pastry, thawed
• 2-3 ripe tomatoes, thinly sliced
• 1/4 cup pesto (store-bought or homemade)
• 1 ball burrata cheese, drained and torn into pieces
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• 1 tbsp olive oil (optional, for drizzling)

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry and fit it into a tart pan. Prick the base with a fork and bake for 10 minutes.
2. Spread a thin layer of pesto over the baked pastry crust, leaving a small border around the edges.
3. Arrange the tomato slices on top of the pesto, slightly overlapping them. Season with salt and pepper.
4. Bake for an additional 15-20 minutes, until the pastry is golden and the tomatoes are tender.
5. Once out of the oven, tear the burrata cheese and scatter it over the warm tart.
6. Garnish with fresh basil leaves and drizzle with olive oil, if desired. Serve warm or at room temperature.

This tart is a refreshing and flavorful dish, combining the creaminess of burrata with the bright, aromatic flavors of pesto and sweet tomatoes.

It’s an elegant addition to any summer meal or a beautiful appetizer to share with friends.

Bell Pepper, Zucchini & Goat Cheese Tart

This colorful tart is packed with vibrant bell peppers and zucchini, complemented by the creamy, tangy richness of goat cheese.

It’s a perfect option for a light summer lunch or a great dish for a picnic.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium zucchini, thinly sliced
• 4 oz goat cheese, crumbled
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry and fit it into a tart pan. Prick the base with a fork and bake for 10 minutes.
2. While the pastry bakes, heat olive oil in a skillet over medium heat. Sauté the bell peppers and zucchini for 5–7 minutes, until tender. Season with oregano, salt, and pepper.
3. Spread a layer of goat cheese over the baked pastry shell.
4. Arrange the sautéed peppers and zucchini over the cheese, ensuring they are evenly distributed.
5. Return the tart to the oven and bake for another 15–20 minutes, or until the pastry is golden and the vegetables are tender.
6. Let cool slightly before garnishing with fresh basil. Serve warm or at room temperature.

This tart is full of vibrant colors and fresh flavors, with the creamy goat cheese balancing the sweetness of the bell peppers and the slight earthiness of the zucchini.

It’s a light and satisfying dish that’s perfect for enjoying the best of summer vegetables.

Fennel, Tomato & Parmesan Tart

This tart combines the aromatic flavor of fennel with the sweetness of tomatoes and the richness of Parmesan.

It’s a great way to showcase summer vegetables in a light, savory dish that can serve as a main or appetizer.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 medium tomatoes, thinly sliced
• 1 fennel bulb, thinly sliced
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tbsp fresh thyme leaves
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry and place it in a tart pan, pricking the base with a fork. Bake for 10 minutes.
2. Heat olive oil in a skillet over medium heat. Add the sliced fennel and sauté for about 5–7 minutes until soft and lightly caramelized. Season with salt and pepper and set aside.
3. Once the pastry has cooled slightly, layer the sliced tomatoes and sautéed fennel evenly over the pastry.
4. Sprinkle the grated Parmesan cheese over the top and bake for another 15–20 minutes, or until the pastry is golden and the cheese is melted.
5. Garnish with fresh thyme leaves and basil before serving. Serve warm or at room temperature.

The combination of fennel and tomato gives this tart a lovely balance of sweet and savory flavors. The Parmesan adds a nutty richness, and the fresh herbs bring a vibrant touch.

This tart is perfect for showcasing the flavors of summer in a simple yet elegant way.

Pea, Mint & Lemon Tart

Light and fresh, this tart brings the sweet, grassy flavor of peas together with bright mint and lemon, creating a refreshing dish that’s perfect for summer.

The creamy ricotta filling adds a rich base for these fresh ingredients.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups fresh peas (or frozen, thawed)
• 1/2 cup ricotta cheese
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp fresh mint, chopped
• 1 egg, beaten (for egg wash)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry and place it in a tart pan, pricking the base with a fork. Bake for 10 minutes.
2. Blanch the peas in boiling water for 1–2 minutes, then drain and cool them quickly under cold water.
3. In a small bowl, mix together ricotta, lemon zest, lemon juice, and chopped mint. Season with salt and pepper.
4. Once the pastry has cooled slightly, spread the ricotta mixture evenly over the base.
5. Scatter the blanched peas over the ricotta filling and bake for 15–20 minutes, or until the pastry is golden and the filling is set.
6. Brush the edges of the tart with the beaten egg and bake for an additional 5 minutes to achieve a golden, shiny finish.
7. Serve warm or at room temperature, garnished with extra mint leaves.

This tart offers a refreshing combination of flavors, with the peas, mint, and lemon working harmoniously.

The ricotta adds a creamy richness that balances the fresh, bright ingredients, making it a perfect summer dish.

Eggplant, Ricotta & Pine Nut Tart

This Mediterranean-inspired tart features tender roasted eggplant, creamy ricotta, and crunchy pine nuts, all set on a flaky puff pastry crust.

It’s a savory, satisfying dish that’s perfect for a light dinner or a savory appetizer at your next summer gathering.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 medium eggplant, sliced into 1/2-inch rounds
• 1/2 cup ricotta cheese
• 1/4 cup pine nuts, toasted
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry and line a tart pan with it, pricking the base with a fork. Bake for 10 minutes.
2. While the pastry bakes, toss the eggplant slices with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet and roast for 20 minutes, or until the eggplant is soft and golden.
3. Once the pastry has cooled slightly, spread the ricotta cheese evenly over the base.
4. Arrange the roasted eggplant slices on top of the ricotta and sprinkle with dried oregano, salt, and pepper.
5. Return the tart to the oven and bake for another 15–20 minutes, until the pastry is golden and the filling is set.
6. Remove from the oven and sprinkle the toasted pine nuts over the top. Garnish with fresh basil leaves before serving.

This tart is packed with Mediterranean flavors.

The rich, creamy ricotta complements the tender roasted eggplant, while the pine nuts add a crunchy texture and a nutty depth. It’s a satisfying and elegant dish perfect for any summer meal.